Creme Anglaise

creme anglaise recipeI am so glad to be here today. I have missed you.

We finally have power. It took 7 days, and I have never been more grateful for the men and women that work for the power companies in the tri-state area. They worked tirelessly, and around the clock to get power back on the people of NJ. The storm came out of nowhere, there was no warning. We have some damage to the front of the house, but for the most part, we got off pretty easy. My uncle is going to remove the tree on Monday and then we can start the clean up full stop.

storm damage South JerseySince we are essentially homeless to begin with, it made sense for us to be homeless some place else. We could have toughed it out, but the power lines were all over the street and I was not comfortable with the kids being around. I missed the storm because I was in Chicago, so my husband and children met me in Philadelphia, and we made the decision to go to my best friend’s (thank you KJBQ, you are a Godsend) in Connecticut. Wes had to go back to work in DC, so we kissed goodbye and went our separate ways. He got back to DC to find he did not have power either, but he got it back on the next day. My friend lives near New London, where the Coast Guard Academy is, so the kids and I toured around their dad’s alma mater. Hit up Mystic Pizza. And ate lobster. Lots and lots of lobster. (Did you know that lobster prices are at an all time low?) If you are ever in New London, be sure to stop at Captain Scott’s Lobster Dock. Get the hot lobster roll and lobster bisque. Wes ended up driving up to meet us, and we spent a day with our good friends and celebrated the 4th of July together. We decided power or not, it was time to get back to NJ, we did not want to not be there to help my mom clean up the mess. The power came back on about an hour before we pulled into the driveway. We are back in business.

So creme anglaise, basically, it is a pourable custard. In a word, heaven. You know when you go to a fancy restaurant, and they decorate the plate with that creamy white sauce? It is creme anglaise. It is super easy to make, and so incredibly versatile. You can pour it over berries and angel food cake like I did here, or you can pour it over bread pudding, a simple chocolate cake, or a summer crisp or cobbler. No matter how you use it, I promise that it is rich and creamy, and worth every ounce of (albeit, little) effort that you put forth making it.

creme anglaise recipe1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean
3 egg yolks
3 Tablespoons sugar

creme anglaise recipeScrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat.

creme anglaise recipeIn a medium bowl, add yolks and sugar.

creme anglaise recipeWhisk together until combined.

creme anglaise recipeVery, very slowly add some of the milk/cream mixture, while whisking constantly.

creme anglaise recipeBy slow, I mean like a trickle. You do not want to scramble your eggs.

creme anglaise recipeWhen you have all of the milk into the yolk mixture, pour it back into the saucepan.

creme anglaise recipePut it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly.

creme anglaise recipeYou will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon.

creme anglaise recipeAnd when you swipe your finger across, the line stays.

creme anglaise recipePour the creme anglaise through a fine sieve.

creme anglaise recipeCover and chill. Pour over anything, if it makes it that far.

creme anglaise recipe

creme anglaise recipe

Creme Anglaise

Yield: makes 1 cup

How to make Creme Anglaise - the simple custard that can be a sauce, frozen into ice cream, or baked into a custard.

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean
  • 3 egg yolks
  • 3 Tablespoons sugar

Instructions

  1. Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat. In a medium bowl, add yolks and sugar. Whisk together until combined. Very, very slowly add some of the milk/cream mixture, while whisking constantly. By slow, I mean like a trickle. You do not want to scramble your eggs.
  2. When you have all of the milk into the yolk mixture, pour it back into the saucepan. Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly. You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon. And when you swipe your finger across, the line stays. Pour the creme anglaise through a fine sieve.
  3. Cover and chill.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 36 Comments

  1. alexandra @ sweet betweens [blog]

    Goodness! Glad to see that everyone seems to be recovering from the crazy storms ok! My family lives up in the tristate area too – didn’t realize it was that bad!

    Y’all definitely made the best out of a not-so-fun situation. Thanks for sharing a gimpse into your impromptu trip!

    1. bakedbree

      It was a doozy. Thanks Alexandra!

  2. Barbara @ Barbara Bakes

    So glad you’ve got your power back up and could post this heavenly recipe. I love creme anglaise!

  3. Bree

    Yum! Reminds me of tres leches cake! Glad you have your power back!

    1. bakedbree

      It does kind of! Thanks, Bree!

  4. Eleyn

    I’m glad you guys got power back. Yum! You have me thinking of bread pudding now. πŸ˜€ Thanks for sharing.

    1. bakedbree

      thank you very much. I have poured this over bread pudding, and it is amazing.

  5. Katie @ Blonde Ambition

    Yum! Creme Anglaise is usually included in most desserts in France, and it seemed so elegant that I never thought it’d be this easy to make at home!

    1. bakedbree

      You have been fooled, it is TOTALLY easy to make.

  6. Chung-Ah | Damn Delicious

    Glad you guys are safe and sound! And this creme anglaise looks phenomenal!

    1. bakedbree

      thanks! We are glad to be home.

  7. Paula @ Frosted Fingers

    I think I just gained 5 lbs πŸ™‚ That looks so good and angel food cake sounds wonderful right now. Glad your family was safe after that storm!

    1. bakedbree

      LOL. I know that I did!

  8. Becca- cookie jar treats

    Power is always good to have and it’s nice to know you guys are safe.

    I’ve never had creme anglaise before believe it or not, but it looks so silky and nice. πŸ™‚

    1. bakedbree

      Thank you Becca. You need to try it. But be warned, you will want to pour it on everything.

  9. Lauren @ Part Time House Wife

    What a beautiful and delightful recipe! I can down an entire angle food cake in one standing {literally standing because I don’t even bother removing it from the counter}. I bet angle food cake with this creamy incredibleness would be gone even quicker!

    1. bakedbree

      I think that you and I could be friends.

  10. June g.

    My husband is a grad of the CGA. Mystic is so beautiful, I’m so glad you had a fun place to cool off:) I can’t wait for my first lobsta’ roll of the summer!

    1. bakedbree

      It really is. The kids really liked seeing where daddy went to school.

  11. Carla @ Carlas Confections

    This recipe looks fantastic! I love it. And Im so glad power is back up for you guys πŸ™‚

    1. bakedbree

      Thanks Carla! Me too!

  12. Maia

    Glad to hear power is restored! I remember how scary it was when Halifax was hit with the big scary Hurricane Juan in 2005 and we were without power for a week.
    On a food-related note – that lobster roll looks delicious!! Makes me miss the east coast.
    Thanks for the interesting blog.

    1. bakedbree

      We lived in NS! My daugher was born in Greenwood. After we lived in NS, it took me a long time to eat lobster again. We ate a lot of it when we lived there.

  13. kelley {mountain mama cooks}

    Sorry to hear you were displaced because of the outage but Mystic Pizza and lobster kind of make up for it! I love creme anglaise. All I need is a spoon. πŸ™‚

    1. bakedbree

      It did, we had a great time, but I am so glad to be home. Me too, I have a new love for it.

  14. Deborah

    I’m so glad to hear that the power is back on. And how lucky to be able to have some fun adventures to turn to!! This is totally my kind of dessert. I think I’d be dipping everything into that sauce!

    1. bakedbree

      Thank you Deborah! I am thinking that I have to stop making it because I am dipping everything into it!

  15. Katrina @ Warm Vanilla Sugar

    This looks unreal! I HAVE to try this!

    1. bakedbree

      I made some yesterday, and poured it over bread pudding. I have to just stop making it all together.

  16. Jack

    your pictures are really good, are you maybe pro-photographer ?

    And yeah, this seems yummy πŸ™‚

    1. bakedbree

      Yes, I am. It is pretty yummy if I do say so myself.

  17. patsy

    This recipe looks so simple and absolutely amazing!

    1. bakedbree

      It is! I can think of about a million things to pour this sauce over.

  18. Vape One

    Does anyone have any idea Smoque Vapors vaping shop located in 2 East Main St. offers e-juice made by Epistle Eliquid? I have emailed them at platinumvaportn@gmail.com

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